Green Salad with Aioli and Atlantic Cod Fillets

Ingredients

• 1 head iceberg lettuce
• 600 g Atlantic cod fillets (ready-to-cook, skinless)
• Salt
• black pepper (freshly ground)
• 150 ml dry white wine
• 150 ml fish stock
• 5 large garlic cloves
• 3 egg yolks
• 1 tsp sharp mustard
• 0.5 tsp turmeric
• 300 ml olive oil
• 0.5 tbsp lemon juice
• 2 tbsp olive oil (for drizzling)

Instructions

1. 1.

   Separate and wash the lettuce leaves, pat them dry and trim as desired. Rinse the cod fillets, pat them dry, cut into four equal pieces, season with salt and pepper.

2. 2.

   Bring the white wine and fish stock to a boil in a pot, place a steamer basket inside, and steam the cod for 10-15 minutes over medium heat.

3. 3.

   Let all aioli ingredients sit at room temperature until they reach room temperature. Peel and crush the garlic cloves. Add egg yolks, mustard, turmeric, a pinch of salt and pepper to a large bowl and whisk until pale and creamy. Gradually drizzle in olive oil while continuously whisking, ensuring each addition is fully incorporated before adding more. Season with salt and lemon juice.

4. 4.

   Arrange the salad in bowls, place the steamed cod on top, and garnish with aioli. Drizzle with extra olive oil and sprinkle freshly ground pepper before serving.